The Chicken and Potatoes with Garlic Parmesan Cream Sauce is a culinary masterpiece that elevates the classic combination of chicken and potatoes to new heights of flavor and indulgence. This dish artfully blends tender chicken pieces, perfectly roasted potatoes, and a luscious garlic Parmesan cream sauce, creating a symphony of rich and savory tastes.

The chicken, usually seared to golden perfection, imparts a succulent and juicy quality to the dish. The roasted potatoes add a satisfying and hearty element, offering a delightful contrast in texture to the creamy sauce. The star of the show, however, is the decadent garlic Parmesan cream sauce that blankets the chicken and potatoes. Infused with the aromatic essence of garlic and enriched with the nuttiness of Parmesan cheese, the sauce brings a velvety smoothness that ties the entire dish together.

Each bite is a journey through layers of flavors—from the savory and slightly salty chicken, to the creamy and garlicky richness of the sauce, and the comforting earthiness of the roasted potatoes. The dish is not only a feast for the taste buds but also a visual delight, with the golden-brown chicken and perfectly roasted potatoes generously coated in the luxurious cream sauce.

This culinary creation strikes the perfect balance between comfort and sophistication, making it a versatile centerpiece for both casual family dinners and special occasions. Whether served over a bed of fluffy rice, creamy mashed potatoes, or accompanied by a side of fresh vegetables, Chicken and Potatoes with Garlic Parmesan Cream Sauce is a culinary triumph that transforms a simple pairing into a gourmet experience.

Chicken and Potatoes with Garlic Parmesan Cream Sauce


  • 4 boneless, skinless chicken breasts
  • 1.5 lbs baby potatoes, halved
  • 4 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Fresh parsley for garnish


  1. Preheat the oven to 400°F (200°C).
  2. Place halved baby potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, black pepper, paprika, dried thyme, garlic powder, and onion powder. Toss to coat evenly.
  3. Arrange the seasoned potatoes around the edges of the baking sheet and place the chicken breasts in the center. Drizzle the chicken with the remaining 2 tablespoons of olive oil and season with salt and black pepper.
  4. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the potatoes are golden and tender.
  5. While the chicken and potatoes are baking, prepare the sauce. In a skillet over medium heat, sauté minced garlic until fragrant.
  6. Add chicken broth, heavy cream, and grated Parmesan cheese to the skillet. Stir continuously until the cheese is melted and the sauce is smooth.
  7. Once the chicken and potatoes are done, pour the garlic Parmesan cream sauce over them.
  8. Garnish with fresh parsley and serve hot.

Nutritional Information (approximate values per serving, assuming 4 servings):

  • Calories: 600-700 kcal
  • Protein: 35-40g
  • Fat: 40-45g
  • Carbohydrates: 30-35g
  • Fiber: 3-4g
  • Sugar: 3-4g
  • Sodium: 800-1000mg